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Venison In Sour Cream

Totallyamerican's picture
If you were always holding back in trying and cooking venison, here's your chance to get started. This venison in sour cream is a simple step by step guide to cooking venison in the most delicious way. A treat that you would love every bite of
Ingredients
  Venison steak 2 Pound
  Garlic 1 Clove (5 gm), minced
  Diced celery 1 Cup (16 tbs)
  Diced carrots 1 Cup (16 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
  Tart fruit juice 1 Cup (16 tbs)
  Bay leaf 1
  Peppercorns 8
  Salt 1 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Sour cream 1 Cup (16 tbs)
  Pepper 1⁄4 Teaspoon
Directions

Cut venison into 2-inch pieces.
Saute venison and garlic in hot fat in heavy skillet; stir to brown veni- son on all sides.
Spoon venison into 2-quart casse- role.
Saute celery, carrots and onion in remaining fat in skillet for 2 minutes; add 2 cups water, fruit juice, bay leaf, peppercorns and salt.
Blend well; pour mix- ture over venison.
Bake, covered, at 300 degrees for 45 minutes to 1 hour or until venison is tender.
Remove from oven; drain liquid from casserole.
Melt butter in skillet; stir in flour.
Add venison liquid gradually; simmer, stirring constantly, until thick- ened.
Add sour cream and additional salt and pepper if needed; blend well.
Bring sauce just to a boil; pour over venison and vegetables in casserole.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Venison
Interest: 
Party

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